This method of cooking lion’s mane mushroom gives you a really meaty, tasty mock meat resembling pulled pork. I recently shared how I like to make a steak from lion’s mane mushroom, so I thought I’d experiment with other ways to cook it. You could use the pulled pork in a few different ways. Eat it in tacos or on nachos, have it inside a sandwich, or top rice bowls with it. It would also work well as pizza topping, jacket potato filling, or stirred through pasta
You’ll need;
- 300g trimmed lion’s mane mushroom
- One tablespoon of soy sauce
- One tablespoon of nutritional yeast
- One teaspoon of smoked paprika
- Half a teaspoon of ground coriander
- Half a teaspoon of ground cumin
- One quarter of a teaspoon of cayenne pepper
- 35g barbecue sauce
- 25ml of water
- One quarter of a teaspoon of liquid smoke
Method;
- Start by frying the mushroom in a dry frying pan over a medium heat. Press on the mushrooms and apply pressure to drive out the moisture from the mushroom. After 20 minutes the mushrooms should have flattened and resemble steaks. Set the mushrooms asie to cool
- Once cooled, use a serrated knife to thinly slice the mushroom into thin strips. Put the shredded mushroom into a small mixing bowl. Then in a small dish mix together the soy sauce, nutritional yeast, smoked paprika, coriander, cumin, cayenne pepper into a smooth paste. Add the paste into the mixing bowl and then rub it into the mushrooms until they’re evenly coated. Marinate for a couple of hours or overnight if you can
- When you’re ready to cook the mushrooms, heat a small pan over a medium heat. Once it’s warmed up add in the mushroom and fry for five minutes. After five minutes, add the water and deglaze the pan with it, then add the barbecue sauce and liquid smoke
- Carry on frying for another five minutes, or until the sauce has thickened, then it’s ready to serve
I chose to serve mine with some rice, fried red peppers, fried red onion and sweetcorn. I also added some to a cheese toastie which worked really well too
Bethany's Vegan Kitchen 